Curry paste is an important ingredient in Thai Cooking. You can have these pastes ready and stored in the fridge so that they can be used as an ingredient while cooking some of the Thai dishes. There are different types of Thai curry pastes: Green Curry, Red Curry, Yellow Curry etc. These pastes are also available readily in the stores. But, when I used them, they could not give the required taste and texture to the Thai dishes. So, I tried to make this paste at home instead.
You can add these curry pastes to your favorite noodles, Tofu, Thai Curry etc.
Ingredients
Cumin Seed – 2 tsp
Coriander Seed Powder – 1 tbsp
White Pepper Powder – 1 tsp
Turmeric Powder – ½ tsp
Green Chilli – 15 to 20
Shallots (small Onions) – 8 to 10
Garlic Pods – 10
Basil Leaves – ½ cup (tightly packed)
Coriander Leaves – 1 cup (tightly packed)
Kaffir Lime Leaves – 15
Green Coriander Stalk (chopped) – 1/3 cup
Galangal – 3 inch piece (chopped)
Finely chopped Lemon Grass – 2 stems ( 2 ½” to 3” long pieces from the bottom.
Soya Sauce – 2 tbsp
Vegetable Oil – 2 tbsp
Lemon Juice – 2 tbsp
Brown Sugar – 1 tbsp
Method:
Take all the ingredients in a mixer grinder or food processor.
Blend them to a fine paste stirring them in between.
The Thai Green Curry Paste is ready. You can use it immediately or store it in the refrigerator and use as and when you need it. It can be stored for a couple of weeks.
Note:
The traditional method is to use pestle and mortar to make the paste. If so, chop all the ingredients into fine pieces. And then start grinding them using the mortar and pestle. Take a small quantity, grind to a paste, then add little more and grind and continue till all the quantities are ground together.
You can store this curry paste for a long time also following this tip. Fill the curry paste in ice trays and freeze them. Transfer them into zip lock bags or air tight container and store in the refrigerator. You can store it this way for 2 to 3 months.
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